Salmon Bread Butter Pickle Sandwich Recipes

PEANUT BUTTER AND PICKLE SANDWICH

Steps:

• (To bump up the decadence level, you can toast the bread and spread butter on it before proceeding.) Spread peanut butter on both slices of bread.
• Place an overlapping row of pickles on one slice.
• Cover with the other slice. Consume.

SALMON BLT SANDWICH

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, 10 to 12 minutes. Drain bacon slices on paper towels.
• While the bacon is cooking, place bread on a baking sheet and use a pastry brush to lightly coat the tops with olive oil.
• Toast bread, without turning, under the preheated broiler until crispy (like a crouton), about 4 minutes, watching carefully as it toasts. Remove from the oven and set aside.
• Add remaining oil to a large skillet with butter. Season salmon with salt and place skin-side down in the hot pan. Cook until skin is crispy and salmon is nearly cooked through, about 6 minutes. Flip and cook until top side of fish is just browned, 2 to 3 minutes more. Remove from the pan, discard skins, and sprinkle with seasoned salt.
• Spread 1 tablespoon mayonnaise on the untoasted side of a bread slice. Top with 1 salmon fillet, 1 tablespoon pesto, 2 lettuce leaves, 2 tomato slices, 2 slices bacon, 1 slice Havarti cheese, and a slice of bread, toasted-side out. Repeat to assemble remaining sandwich.

BREAD AND BUTTER PICKLES

Steps:

• In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

BREAD AND BUTTER PICKLES II

Steps:

• In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
• In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
• Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
• Transfer to sterile containers. Seal and chill in the refrigerator until serving.

SALMON, BREAD & BUTTER PICKLE SANDWICH

Steps:

• Prepare salmon by removing all of the skin. You can remove the bones also but they mash easily and add to the value of the salmon.
• Combine with the next four ingredients.
• You will have much more then you need for one sandwich, but it will stay well in fridge for the next four days -- or, of course, you can use a smaller can of salmon.
• Make sandwich using the sea salt on the tomato if you wish.
• I start with the cheese, then red onion, salmon, tomato.
• If you find this a bit dry for your taste, add a bit of mayo to the roll.
• Well, that's it. Hope you enjoy!

PEANUT BUTTER AND PICKLE SANDWICH

Steps:

• Spread peanut butter on both slices of bread.
• Lay pickles on one slice of bread.
• Cover with other slice of bread.
• Enjoy!